Navy Bean Soup

This homemade Navy Bean Soup is super easy to make, protein rich and satisfying. The basic ingredients are soaked beans, onions, garlic, chopped tomatoes, and vegetable broth – with optional carrots and celery for extra flavor. An amazing one pot meal which is full of flavor and naturally vegan. Perfect meal prep recipe for lunch and dinner.

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This Navy Bean Soup recipe is no exception. It is hearty, super easy to make in one pot, comforting, protein rich, texture perfect, filling, and the whole family will love it.

Soaking beans

Before we’re going into how to make this best Navy Bean Soup, let’s point out you have to soak your beans before using them in my recipe.

Make sure to soak your beans according the packaging directions. This will take a few hours, so I suggest you do this overnight.

Quick soak beans

If you’re in a hurry, there are ways how you can skip to soak the beans, even though the result will be a bit different. It will have less taste and texture, but still good and satisfying. Want to try this quick method? Check this “Quick-Soak Method for Dried Beans” article.

Can you over soak beans

Typically you soak beans for at least 6-8 hours or overnight. You shouldn’t soak beans longer than 24 hours.

For instance, if you let them soak for 3 days beans, they might be fermented. And you don’t want this.

Keep in mind, I do not recommended soaking beans longer than 12 hours.

What you need for this easy Navy Bean Soup recipe

Dried navy beans. soaked

Minced garlic

Chopped onions

Vegetable broth

Chopped tomatoes

Optional to can add to your own liking:

Ketzap manis

Italian seasoning

Celery

Carrots

How to make Navy Bean Soup

First wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.

Now add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.

Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.

Note that this will vary from vegetable broth depending on how strong it is. So salt and pepper might be needed or not.

Navy Bean Soup

Description

This homemade Navy Bean Soup is super easy to make, protein rich and satisfying. The basic ingredients are soaked beans, onions, garlic, chopped tomatoes, and vegetable broth – with optional carrots and celery for extra flavor. An amazing one pot meal which is full of flavor and naturally vegan. Perfect meal prep recipe for lunch and dinner.

Scale

Ingredients

2 cups dried navy beans (1 pound), soaked

14 oz can chopped tomatoes

1 cup onions, chopped

4 cloves garlic, minced

4 cups vegetable broth

salt, pepper to taste

Optional add ons:

2–3 Tbs Ketzap manis (use gluten free, if needed)

4 tsp Italian seasoning

1/3 cup chopped celery stalks

1/2 cup carrots, chopped

Instructions

Wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.

Add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.

Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.